Heart of Romaine Salad with Pico de Gallo and Avocado Dressing

25 min Prep: 15 min Cook: 10 min
Serves: 4 Save

Ingredients (26)

  • 1 pint cherry tomatoes, sliced into small rounds
  • 1/2 small purple onion, chopped
  • 1/3 cup loosely packed cilantro, chopped
  • 1 jalapeño, deseeded and membranes removed, finely chopped
  • 2 cloves garlic, pressed or minced
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon fine-grain sea salt
  • 1 large avocado, halved and pitted
  • 2 limes, juiced
  • 1/3 cup cilantro leaves
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • olive oil
  • 1/2 small red onion, chopped
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon cumin powder
  • 2 cans (14 ounces each) black beans or about 3 1/2 cups cooked black beans, with the cooking liquid
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sherry vinegar
  • salt, to taste
  • 2 hearts of romaine, halved lengthwise
  • Optional garnishes: toasted pepitas, crumbled feta cheese

Directions

Learn how to make this recipe at Cookie and Kate